These Mini Salmon Dill Cakes are a fun and tasty way to obtain lots of vitamins and minerals and other nutrients like healthy fats and proteins! They’re perfect for baby-led weaning or toddlers since they’re easy to hold and fun to eat. A great healthy meal option for the whole family! {Gluten-free, dairy-free & paleo}
Last week, I posted the recipe for my Spinach Zucchini Frittata Fingers which my little guy has been gobbling up over the last couple of weeks. It’s one of the first recipes we tried on him, but the fun is only just beginning…
He’s been SO keen to try new foods that I figured it was time to move on from the frittata fingers and experiment with something new! He’s literally been watching EVERY single little thing that we put into our mouths. And I mean EVERYTHING.
It’s actually really cute how fascinated he is.
The other day, he was staring down my hubby as he ate his chicken sandwich and he watches me like a hawk everyday when I eat my oatmeal or drink water from my big pink cup.
Now that he’s officially ready for solids, my main goal has been to try wherever possible to feed him what we’re eating (with minor modifications, of course) to promote that all important family meal time, model healthy eating behaviours and limit the additional meal preparation.
I’m determined to NOT have to make the kid separate meals!
Last week, we had some extra salmon in the fridge. I was pondering what to do with it, so I decided to experiment with some mini salmon cakes for dinner.
I figured since salmon is one of my favourite foods, Leo might as well get used to eating it since it’s such a staple in our house. Plus, my husband and I could eat it for dinner too, which meant less meal prep for me!
What about that iron?
My biggest focus with regards to introducing solids to Leo has been on preparing foods that are a good source of iron since baby’s iron stores start to get depleted around the 6 month mark. Foods that are the best sources of iron generally include:
- Lean beef
- Fish
- Chicken
- Turkey
You can also get iron from plant-based sources as well, such as:
- Beans and lentils
- Tofu
- Baked potatoes
- Cashews
- Dark green leafy vegetables, such as spinach
- Fortified breakfast cereals
- Whole-grain and enriched breads
Keep in mind that plant-based sources aren’t as readily absorbed as the iron from animal-based foods. To maximize iron absorption, the key is to combine the iron-rich foods with a source of vitamin C (think tomatoes, peppers, berries or oranges!)
When brainstorming first foods to try out with Leo, I thought these mini salmon cakes would be a great way to add some extra iron to his diet (plus, it has the vitamin C from the lemon juice…BONUS)!
Beyond the fact that they’re a good source of iron, there are so many other reasons why these mini salmon cakes make a great food for little ones (and adults!)
Benefits of Eating Mini Salmon Cakes:
- A good source of omega-3s, particularly EPA and DHA. EPA and DHA are especially beneficial as they support a healthy heart, brain and cognitive function, joint mobility, eye health, healthy skin and hair, and a healthy immune response. These essential fatty acids are so important for both little ones and adults!
- Rich in other nutrients – Salmon is a great source of protein (with 7 grams of protein per mini cake), vitamin B6 and B12, vitamin D and selenium! So much nutritional goodness packed into these little cakes.
- Perfect size for little hands – This is the PERFECT recipe for little ones since the cakes are so easy to hold and fun to eat!
- Easy to eat – The salmon is chopped up so finely that it makes a great soft food for little ones just starting out on solids, even if they don’t have any teeth. Just make sure you pick out any bones!
- Dippable – Although tasty alone, dipping the mini cakes in this roasted garlic spread is highly recommended as it kicks the flavour up a notch!
So many reasons to LOVE these mini salmon cakes!
What are some of your favourite foods to feed to little ones?
More salmon recipes
- Creamy Dairy-Free Salmon Florentine
- Sun-dried Tomato Pesto Salmon
- Walnut Crusted Salmon
- Mediterranean Salmon
Did you make this recipe? Scroll down to leave a rating and review!
Mini Salmon Dill Cakes
Ingredients
- 12 oz cooked salmon chopped finely
- 2 eggs
- 1 tsp dried dill
- 1/4 cup almond flour can also replace with infant cereal or quick oats
- Juice of half a lemon
- 2 garlic cloves minced
- 2 tsp. Dijon mustard
Optional Add-ins:
- 1/4 tsp salt optional*
Instructions
- Preheat the oven to 350 F. Bake salmon for 20-25 minutes or until it flakes. Allow to cool enough to handle.
- In a medium-sized bowl, flake the salmon using your hands or a fork. Mix in the almond flour, eggs, dill, lemon juice, garlic cloves, Dijon mustard, and salt (optional - see notes below) until well combined.
- Using your hands, press mixture for adults/older children together to form approximately 16 circular patties.** Place on parchment paper-lined baking sheet.
- Bake for about 15 minutes. Carefully flip the cakes and bake for an additional 5-10 minutes or until slightly browed on each side.
- Serve salmon cakes on their own or along with the roasted garlic spread.
Notes
Nutrition
Adapted from The Real Food RDs
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Recipe was easy to follow and do but i found fish cakes to be little dry. Maybe adding some sweet potato inside could have helped.
I definitely recommend serving the mini salmon cakes along with some type of dip as that will help add the moisture and additional flavour. I apologize — I should have made that more clear in the recipe. We served ours dipped in this Roasted Garlic Spread and it was quite tasty. Adding some sweet potato is a great idea too!